Chef Anne Cooper, author of Lunch Lessons knows the value of a good meal – especially when it comes to feeding your kids. But these recipes aren’t your average school cafeteria fare; you’ll want to brown bag these delicious dishes for your own lunch, too!

Recipe #1: Grilled Beef Salad with Tatsoi We don’t advocate eating beef too often – it’s higher in fat than most other meats – but once in a while it can be a real treat. This Asian-influenced salad has as its base tatsoi, an Asian variety of spinach. Feel free to use spinach or other greens as an alternative.

Cooking Instructions1. In a medium-sized bowl combine the ginger, garlic, mustard seeds, chili powder, soy sauce, water, lime juice and fish sauce. Stir to mix and, while whisking constantly, slowly add the oil in a thin stream until the dressing emulsifies, (comes together so there is no separation of oil and other liquids).

2. In a Pyrex dish marinate the flank steak in half of the dressing for 1 or 2 hours. 3. While the meat is marinating prepare the grill. Then grill the beef and set aside to cool. When fully cooled, slice the meat into thin (1/4-inch) slices across the grain.4. In a large bowl combine the onions, tatsoi, and radishes and toss with dressing. Top the salad with sliced beef and serve.

Recipe #2: Roasted Mushroom and Goat Cheese WrapsWraps are essentially sandwiches that won’t fall apart. I prefer wraps to traditional between-the-bread sandwiches. All kinds of variations are possible with this recipe – try it with olives, various tapenades, grilled zucchini, eggplant, or summer squash.

Makes 8 wraps

Ingredients8 tortillas

1 oz olive oil

1/2 pound Crimini mushrooms, sliced

1/2 pound Oyster mushrooms, sliced

1/2 pound Portabello mushrooms, sliced

1/2 pound onions, sliced

1 oz Italian parsley, chopped

12 ounces goat cheese

1/2 pound arugula

Salt and pepper to taste

Cooking Instructions

1. Toss mushrooms with oil, season with salt and pepper and roast in a 400 degree oven, until tender.

2. Let cool to room temperature.

3. Toss parsley with the mushrooms.

4. Warm the tortillas and fill with roasted mushrooms, cheese and greens.

Recipe #3: Kale and White Bean Soup Calcium is a very important part of our diet. Research shows that women generally start to experience an increase in the rate of bone loss at around age 30. However, you can slow the rate of depletion by getting calcium into your diet whenever possible. This soup has two great sources of calcium – kale and beans. It’s also delicious and easy to make.

Recipe #4: Brown Rice & Tofu Salad This is a wonderful way to add whole grains into your child’s diet. The tofu adds protein and the flavors complement each other beautifully. Serve it as a side dish in a boxed lunch or add grilled chicken or shrimp to make an entrée.

Recipe #5: Sweet Potato BiscuitsBiscuits are a perfect snack. The addition of the sweet potatoes in this recipe adds flavor and nutrition. Sweet potatoes are a super food because they have a high nutrient to calorie ratio. These biscuits can also be served as part of a main meal. If you’re out of sweet potatoes you can use any kind of sweet squash. Pumpkin (even canned if you’re in a hurry) is a great substitute.

Cooking Instructions1. Preheat oven to 450 degrees.2. Combine the flours, baking powder and salt in a medium-sized mixing bowl. Stir to mix well.3. Cut the cold butter into small pieces and add to the flour mixture. 4. Using your fingertips, work the butter into the flour until it has the consistency of corn meal.5. In a small bowl combine the milk and sweet potato and mix well using a fork or a whisk. Add to the flour mixture all at once and stir quickly just until it forms a ball.6. Turn the dough out onto a lightly floured surface and knead 14 times. DO NOT overwork the dough or it will become tough.7. Pat the dough out until it is 1/2-inch thick. Cut into rounds with a biscuit cutter or the floured top of a drinking glass.8. Gather the scraps, pat out and cut again until all the dough is used.9. Place dough rounds on a cookie sheet and bake for eight to ten minutes or until the bottoms of the biscuits are golden brown.

What's Your Lunch Room IQ?You probably have childhood memories of the lunch lady at your school cafeteria. The one who both cooked and served up the daily entrée and side dishes. But these days, most school kids aren't so lucky. Snack bars and vending machines have taken over. Test your lunchtime IQ with this school cafeteria quiz.